Curried butternut squash soup with chicken, egg, and spinach salad recipe

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Pureed squash gives this soup a rich creaminess. Serve with a crisp spinach chicken salad to pump up the protein of the meal.

  • Yield: 4 Servings
  • Preparation Time: 15 Minutes
  • Cooking Time: 1 Hour


For the Soup
  • 2 tablespoons olive oil
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 2 garlic cloves, smashed (You will remove the garlic cloves before pureeing the soup. If you are very sensitive to garlic, just leave it out.)
  • 1 teaspoon curry powder
  • ½ teaspoon ground cumin
  • ½ teaspoon ground cinnamon
  • 1 medium butternut squash, peeled, seeded, and chopped (about 4 cups)
  • Kosher salt and ground black pepper
  • 2 tablespoons fresh lemon juice
For the Salad
  • 3 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • Kosher salt and ground black pepper
  • 4 cups baby spinach (4 ounces)
  • 1 cup shredded cooked chicken
  • ¼ cup roasted pumpkin seeds
How to Make It
    Make the Soup
  1. In a large saucepan, heat the oil over medium heat until shimmering. Add the carrots, celery, and garlic and cook, stirring, until the edges of the vegetables begin to brown, about 8 minutes. Stir in the curry, cumin, and cinnamon and cook until fragrant, about 1 minute. Add the squash and 6 cups water and bring to a boil. Reduce the heat to maintain a simmer and cook until the squash is completely tender, about 30 minutes.
  2. Remove and discard the garlic cloves. Puree the remaining soup in batches in an upright blender or directly in the pot using an immersion blender. Pour it back into the pot (if necessary) and season with salt and pepper. Stir in the lemon juice.
  3. Make the Salad
  4. In a large bowl, whisk together the oil, vinegar, and a pinch each of salt and pepper. Add the spinach and the chicken and toss to coat.
  5. Divide the salad among four plates and top each with 1 tablespoon of the pumpkin seeds. Serve alongside the soup.
Nutrition Facts
Serving Size 1
Nutritional Value Per Serving
352 kcal
Calories from Fat:
207 kcal
% Daily Value*
Total Fat
23 g
Saturated Fat
4 g
Trans Fat
0.0 g
609 mg
26 g
Dietary Fiber
6 g
6 g
16 g
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.

DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.

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